We are canning whole paste tomatoes for making pizza with at our house. We are using the century old methods of preserving tomatoes to experience the flavors that Italian grandmas have been putting out for hundreds of years. Check out our new clothing line! http:www.freshpickedapparel.com
VIDEO: Canning Whole Tomatoes The Way Italian Grandmas Have Been Doing it For Centuries
We are canning whole paste tomatoes for making pizza with at our house. We are using the century old methods of preserving tomatoes to experience the flavors that Italian grandmas have been putting out for hundreds of years. Check out our new clothing line! http:www.freshpickedapparel.com
Who could argue with an Italian Grandmother? You could try, but you won't get very far.
Sorry if this has already been asked, how long is the shelf life with this type of canning? Thanks for your video btw, Luke. 🙂
Dude, inauthentically, plunge the hot tomatoes in cold water to peel.
Next time wear a clear powder free vinyl glove and the heat won't bother as much.
Thank you so much! I have been trying to find this online but no one is brave enough to share!!!
Do you have a place where you have the recipe for that pizza you are talking about??
PSA: The How-To portion of the video starts at 5:35.
Those by the book canners would have a stroke watching this.
you are so loud
It is a Federal crime in the USSA to freely sell raw dairy. They simply do it to "protect" us! If you want real food from Nature? You don't belong anywhere within the United States' jurisdiction!
As always, another excellent video tutorial. Thank you for posting Luke, The MI Gardener.
I did learn something new.. to take the lid ring off.. who knew !
How long do you have too boil empty jars before hand?
What about the seeds ??
Yes you did the italian accent
Not safe Luke. Tomatoes are borderline low acid and need the added acid. Do you know that Italy has the highest incidence of botulism.
I would like to see you make the pizza with those tomatoes
Dang, save that juice!
This guy doesn't seem to know tomatoes are not native to Italy.
I love this! It makes complete sense to me and thank you for explaining the lid thing. I never really knew why we needed to take the rings. Off.
omg just please get on with it. I have been watching for 4 minutes and youre still raving on and on and on…
timeless videos luke. great information
If you have two methods for canning a vegetable and one has a very small chance to make you very ill or possibly even kill you (very low chance) and one that has a zero % chance for either, you would choose the small chance because….? tradition? Why bother risking the very very small chance when there's no reason to? That's why there's arguments against this.
Yes! Amazing. You’ve made some very good points here. Thanks so much for sharing
Thanks so much for the peeling tip!!!!
Just one comment. Remember to check your boiling time for your altitude. Where I live you have to add 15 minutes to a boiling water bath canning or at least 4 psi to pressure canning.
Nicely done, Luke! I’ll be doing this today.
Wear thin rubber or latex gloves, you’ll withstand the heat better.
Italy was introduced to the tomato only 400 years ago.
Thanks so much for doing this, Luke, I can't wait to try it. BTW, I just saw another YouTuber mention that you could dehydrate and make powder out of the skins, for tomato paste, sauce, etc.